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  • Ready In:
  • About 12 Waffles

Surprise: You don’t need eggs, oil, or dairy to make waffles or pancakes. Here, rolled oats are ground into a coarse flour for tender, textured waffles rich in nutty oatmeal flavor. The batter is thick so that it will hold its shape in a waffle iron, but you can also thin it with more plant milk to make it pourable enough for pancakes. For a healthy alternative to pancake syrup, try blending 2 cups of fresh berries into a smooth purée, then spooning it over your oat waffles.

From The Engine 2 Seven-Day Rescue Diet

Ingredients

  • 2½ cups rolled oats
  • ¼ cup ground flaxseeds
  • 2 teaspoons grated lemon zest (from 1 lemon)
  • ½ teaspoon ground cinnamon
  • 1½ cups unsweetened almond or oat milk
  • ⅓ cup mashed banana
  • Sliced bananas or other fresh fruit

Instructions

  1. Combine the oats, flaxseeds, lemon zest, and cinnamon in a food processor or blender. Process or blend until a powder forms.
  2. Transfer oat mixture to a medium bowl. Stir in the almond milk and mashed banana, just until moistened (batter will be fairly thick).
  3. Preheat a nonstick waffle iron. Pour the batter into waffle iron and close lid quickly; do not open until done. Cook according to waffle iron directions. When done, use a fork or a wooden chopstick to lift waffle off the grid. Repeat with the remaining batter. Serve warm with sliced bananas.
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Comments (20)

(4.09 from 11 votes)
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Marilyn3 weeks ago
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I added one half more banana, orange zest and juice from one orange, bit of vanilla, and hempseed’s instead of flaxseeds. Relatively light and very tasty with mashed bananas on top! Delish!

Marilyn3 weeks ago
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I added one half more banana, orange zest and its juice, and hempseeds instead of flaxseed. Turned out very tender and relatively light. Delicious!

Trent4 months ago
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I loved this recipe I basically cut it in half and ate it for breakfast and loved it!

Didi5 months ago
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The lemon zest really added brightness to the waffles! We drizzled them with a little bit of date syrup and with bananas on top it was delish!

Victoria7 months ago
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It was good for meal prepping as well! I added a tiny bit of baking poweder and they maintained crispiness! For meal prepping I made a whole bunch and would keep in the freezer, to reheat I put them in the toaster so I could have something healthy every morning!

Gordon9 months ago
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Thank you Mrs Esselstein!

Daniel Saba10 months ago
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I use flavored seltzer water instead of almondmilk.
Excellent. Been doing this for 30 years

Kim Liebbe10 months ago
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See comment below

Kim Liebbe11 months ago
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Most FOK are amazing!! Sadly, this one is not. I agree with the “glutinous cardboard” comment – they were dense with no flavor. Even adding extra banana and vanilla didn’t help.

Ruth Joy Michaelis11 months ago
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Very dense, a bit like glutinous cardboard. Healthy though.

Tim12 months ago
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Very easy to make. Good taste. Sturdy. Very sturdy. When eating these, I feel like I am doing the right thing. Doing the right thing is not always a walk in the park, but I would take that walk again.

Laura M1 year ago
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Where can I find the nutrition info for these recipes?

Theresa1 year ago
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Hello,
Great recipe. Thanks.;>}

Barbara Meyer1 year ago
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What can you use in place of lemon zest?

Giget1 year ago
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What can use yo replace flaxseed

Carol konyha1 year ago
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I just omit it!
This recipe is very forgiving!

Sandra L2 years ago
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can you substitute anything for the mashed banana?

Donna1 year ago
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Very good and filling

Jacqui1 year ago
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1/2 cup Applesauce worked great!

Larissa D1 year ago
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Try applesauce and see how that works.

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Rip Esselstyn

Rip Esselstyn, son of Caldwell Esselstyn, MD, was a firefighter in the Austin Fire Department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit PlantStrong.com and follow him on Instagram and Facebook for updates.

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